Carrot cake cookies

Carrot Cake Cookies

I really wanted brownies. Or a different cookie. Not these.

I really wanted to come home from the park with Little to find dinner made. I did come home to find the house spotless which was a blessing in and of itself (hire a housekeeper, they are worth it).

I really just wanted to stay at Starbucks all day working on work.

I really want to sleep in till I want to get up. I really want to sleep for more than four hours in a row.

Carrot cake cookies

I really want to go to the beach for the weekend and stay in a kitschy motel and eat too much clam chowder.

I really want to play in Portland for a few days- take Little to the zoo, eat brunch at Tasty n Sons.

I really want new shoes. Cute new ballet flats in fact. I do not want to break them in.

But despite all the wants these cookies did suffice. I had a clean house. I got a few hours yesterday to just work with no Little interruptions. I got a nearly four hour stretch of sleep. I already have cute shoes plus the weather is indicating it is time to bring the Danskos back out. I’m blessed.

And have too many cookies in my house right now.

Carrot cake cookies

Carrot Cake Cookies (make 4 dozen individual cookies or 2 dozen sandwiches)

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
Cream cheese frosting

Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.

While dough is chilling preheat oven to 350 F. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread cream cheese frosting onto a cookie. Sandwich together with a second cookie.

Ps. These cookies are spectacular even without the frosting. Think oatmeal cookie with carrots. They are chewy and a bit crispy on the edges. Try adding raisins or walnuts (1 cup of each or either) for a more carrot cakey cookie.

Carrot cake cookies

2 thoughts on “Carrot Cake Cookies”

  1. These cookies look delicious! My daughter, who is an unbelievably picky eater, loves carrot cake. I’ll have to try these. Thank you for sharing. 🙂

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